Egyptian Chickpea & Avocado Salad
Very healthy with four veggies, plus pulses, and low fat. It's also amazingly easy to make and delicious - and looks very pretty on the table!
Ingredients
- 2 cups finely shredded white cabbage
- Tin of chickpeas (pref organic)
- 1 large(or 2 small) firm but ripe avocado
- 1/3 cup of sun-dried tomatoes(not in oil)chopped
- 3 spring onions sliced
- 1/2 - 3/4 cup chopped parsley
- "Garlic and herb salt"
- Olive oil
- Five or six stoned black olives (optional)
Directions
- Put shredded cabbage in bowl.
- Add chopped sun-dried tomatoes, finely sliced spring onions,finely chopped parsley and sliced black olives if using.
- Drain chickpeas and add.
- Carefully mix in chopped avocado.
- Sprinkle with "garlic and herb salt" to taste.
- Carefully mix through about one or two dessertspoons of olive oil.
- Serve. Can be prepared ahead. Best served on same day but pretty good the next day too.
Variation
Recipe thanks to Janet Adams
Share This:
|
Lemony grilled asparagus with toasted almonds
Rainbow Salad
Pearl Barley, Pomegranate and Pistachio salad
Orange and fennel salad with mustard dressing
Rainbow Caesar Salad with Herbed Croutons